QUOTE ME… on sweets, most certainly!! :)

My pick for 2nd place truffle... LOVED THIS KISS!

My pick for 2nd place truffle… LOVED THIS KISS!

I love going to judge the Chocolate Salon each year I am able… and this year, picking “bests” were no simple task.  Imagine me juggling my notepad, endless samples of fine delectable choco-based treats, and then assessing impressions upon my tastebuds after a couple hours of a sweet-high! Truly a dizzying array of decadence…

Well, I am pleased to share the results:

http://www.candyindustry.com/articles/86445-chocolatiers-strike-gold-in-california-winners-of-los-angeles-chocolate-salon-announced

And what a sweet surprise that I got to contribute my evidently quotable passion!  Thank you, again, to the committee for inviting me the privilege to collaborate with other tastemakers! 🙂

If you want more of my specific thoughts on chocolatiers, here you go :  Vivian presented a Ginjinha truffle shaped as dark chocolate lips with a portuguese liquor, cherry, and port wine combination that was remarkable and enticing.  Perhaps it was intended to seduce folks into trying other items…I most certainly did. The green tea truffle was the most true matcha essence at the show without overwhelming me with the “green”-ness on the tastebuds this tea can impart…and then I appreciated their white chocolate truffle with pineapple or tropical fruit inside–along with the softened texture of the fruit.  Too many liquid fillings get tiresome after a while. Although, when it comes to Fera Wyn’s Limoncello truffle, I’ll take more of that anytime!  I so wish I could have also voted for Choctal’s Indonesian Vanilla and Chocolate ice creams, but Amara’s El Dorado Square with mixed praline covered in dark chocolate with gold dusting edged out the ice cream with it’s delightful crunch as well as the slightly resistant cloud like texture for the Best Comfort food/snack product.  Loved this item by Amara (and so many other gorgeous creations of theirs) … wish I had more to eat right now!

Speaking of sugar, if there any ambitious and risk-tasking chocolatiers out there: I would love to see more alternatively sweetened (stevia, monk fruit, erythitol… or even coconut crystals) chocolates offered by veteran or newbie vendors as America deals with increasing health concerns that sugar impacts quite unmistakably.

In regards to the quote in the linked article about the limited edition Amano dark chocolate bar … the company rep shared that the land in Papua New Guinea is being overhauled so farmers can plant trees for palm oil production.  Alas, the unique palate uplift of red grapefruit and lime or the Morobe bar will simply be s bygone memory — a treat possibly felled by higher profit margins. I am glad to have had the the opportunity to taste this chocolate bar and get a flavor of the terrain of origin. Bittersweet.
Jane Park Smith & Deana Molle let loose over sweets for the annual Los Angeles Chocolate Salon

Jane Park Smith & Deana Molle let loose over sweets for the annual Los Angeles Chocolate Salon

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